L9267
Lectin from Lens culinaris (lentil)
lyophilized powder
Sinonimo/i:
Lens culinaris agglutinin, LcH
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About This Item
Codice UNSPSC:
12352202
NACRES:
NA.32
Prodotti consigliati
Forma fisica
lyophilized powder
Livello qualitativo
Potenza
<16 μg per mL agglutination activity
Impurezze
salt, free
Temperatura di conservazione
2-8°C
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Descrizione generale
Lectins are proteins of plant origin, which have the ability to bind to certain neuronal surface glycoproteins and glycolipids. This ability of theirs helps them to be used as neuroanatomical tracers, as they are taken and transported in a retrograde or anterograde fashion.
Applicazioni
Lectin from Lens culinaris (lentil) is used for size- or charge-based separation of proteins with the ANA. (Anisotropic Nanofilter Array: ANA).
Azioni biochim/fisiol
LcH is not blood group specific. It has an affinity for terminal α-D-mannosyl and α-D-glucosyl residues. LcH is comprised of two isomers, LcH-A (mol. wt. 49,000) and LcH-B (mol. wt. 49,000). LcH-A is mitogenic. Conjugates are prepared from purified lectin.
Qualità
Contains two major bands on electrophoresis corresponding to isolectins LcH-A and LcH-B.
Nota sulla preparazione
Highly purified by affinity chromatography.
Risultati analitici
Agglutination activity is expressed in μg per mL and is determined from serial dilutions in phosphate buffered saline, pH 6.8, of a 1 mg per mL solution. This activity is the lowest concentration to agglutinate a 2% suspension of human erythrocytes after 1 hr incubation at 25 °C.
Codice della classe di stoccaggio
11 - Combustible Solids
Classe di pericolosità dell'acqua (WGK)
WGK 3
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Dispositivi di protezione individuale
Eyeshields, Gloves, type N95 (US)
Certificati d'analisi (COA)
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